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Basic French Vinaigrette
(Recipe courtesy of Julia Child)
Yield: ½ cup
Vinaigrette is a mixture of oil and acid that typically dresses a salad. Vinaigrette’s are used for many other things besides salads. They can act as a marinade for grilled or broiled foods; to dress pastas, grains and vegetables; they can also be brushed on sandwiches or served with hot or cold meals.
Ingredients
-½ to 2 Tablespoons good wine vinegar or a mixture of vinegar and lemon juice
-1/8 tsp salt
-¼ teaspoon dry mustard (optional)
-6 tablespoons salad oil or olive oil
-big pinch of pepper
-1 to 2 tablespoons minced green herbs such as
parsley, chives, tarragon, basil; or a pinch of dried herbs
Equipment
-Small bowl or screw-top jar
-Measuring spoons
-Whisk
-Knife and cutting board (optional)
Directions
Either beat the vinegar or lemon juice in a bowl with the salt and optional mustard until the salt is dissolved, then beat in the oil by droplets, and season with pepper, or place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly.
Stir in the optional herbs and correct seasoning just before dressing the salad.